On Thursday, Oct. 13, 2016, the revolutionary meatless Impossible Burger (for which Traci is a consulting chef) made its West Coast debut at two San Francisco restaurants, including Jardinière.

The Impossible Burger looks, handles, smells, cooks and tastes like ground beef from cows, yet it's made entirely from plants and has a much smaller environmental footprint than meat from animals. In addition, the Impossible Burger has no hormones, antibiotics, cholesterol or artificial flavors.

At Jardinière the Impossible Burger is served on (vegan) Acme buns, topped with Dijonnaise sauce, caramelized onions, avocado, cornichons, and lettuce and tomato, along with a side of pommes frites. Because of the high demand, it is offered only in the bar and lounge after 7:30 p.m., and only to customers with tickets that are issued at 7 p.m. just to make sure the restaurant can meet all its orders.